i put some pearl barley in the vitamix (blender)......?

Question

it is now what i call flour, what can i do with it or how can i cook it?

(ants were getting into the bag where the pearl barley is kept so i had to do something with it and i felt a little adventurous)

thanx ;)

i mean that it is flour it's just that some people call it differently.....

i need a recipe

Answer 1

Hmmm ... that's interesting... I wonder if you can use it like flour?

Answer 2

You can use it like flour, but it won't rise like wheat flour does. If you use it 1 to 1 in a recipe, add 1 tablespoon vital wheat gluten for each cup of barley flour. Or, use it in things that can get away without much rise, like muffins, for example. In that case use half barley and half wheat flour, and add a little extra baking powder.

Answer 3

You have created barley flour. This can be used by blending with cold water and used as a good thickening for soups and also for sauces made with milk. It can also be used in making milk puddings and gruel. Despite it's Dickensian overtones gruel is actually a drink or thin porridge made with fine oatmeal or barley.

Answer 4

SWEET. make barley noodles!, little barley dumplings and drop it into a soup with potatoes and leek and onions and cream. and turnips and radishes if you so fancy?

I love parsnips with barley.

or make cream of barley with mozerella cheese and little bits of mild cured meats and sausages.

or if you wanna make it with an extra bang and explosion, go for provolone and salami.

or savory barley pancakes with onions and leeks and bacon or pork belly/prosciutto.

ooo you could make barley and egg noodles too. barley WINE ravioli with nuts for filling.

or barley ravioli with mushrooms and potatoes and root vegetables with olive oil and a little bit of balsamic vinegar

I would imagine barley goes great with figs and dates as well. and honey!

barley goes great with ginger too in asian cuisine. you could use it as a flour and knead a dough and add some crushed ginger for an extra kick

aha I shall leave you to your culinary genius.